Cooking Classy · Apr 11, 2018

Creamy Garlic Herb Chicken

This Creamy Garlic Herb Chicken is one of the best chicken recipes! It so quick (ready in 25 minutes) and it really is just so easy to make! No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce. This is how you do easy weeknight chicken dinners!

Easy Chicken Recipes

You can never have too many easy chicken recipes right? I've quickly lost count of how many I've shared on here because chicken is my go-to choice of protein and I prepare it for dinner probably 3 or more times per week.

It's packed with protein, it has a mild flavor so the ways you can season it and cook with it are endless, it's very lean, and it's filling. My sister and I were actually talking about our top 5 foods we can't live without and chicken would easily be one of mine.

Pan Seared Chicken

What's your go-to method for cooking chicken? In the summer mine is usually grilling but until it warms up outside I'm all about that pan seared chicken. Also when I'm in a hurry to get dinner on the table I love this easy method.

So how do you pan sear chicken? It's so easy! Here's the process I like to use:

  • Evenly pound the chicken breasts out to an even thickness using the flat side of meat mallet. Or alternately butterfly and halve 12 oz chicken breasts (cut right through their thickness into 2 portions).
  • Preheat a large heavy bottom skillet over medium-high heat.
  • Season both sides of the chicken with salt and pepper.
  • Drizzle just enough olive oil into the preheated skillet (I've found 1 1/2 Tbsp works perfect for me).
  • Add chicken breasts in an even layer then let cook, undisturbed until golden brown on bottom, about 6 - 7 minutes.
  • I also like to cover the skillet with a splatter screen right after I add the chicken, it reduces the splattery oily mess.
  • Flip the chicken and cook one the second side until chicken registers 165 in center, about 5 - 7 minutes (I highly recommend using an instant read thermometer, overcooked chicken breasts will be dry and tough).
  • Then transfer to a plate, tent with foil and let rest a few minutes before serving so the juices can redistribute.

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